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SOME QUALITY CHARACTERISTICS of FISH MEATBALLS

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SOME QUALITY CHARACTERISTICS of FISH MEATBALLS GIDA (2015) 40 (2): 61-67 Araflt›rma/ Research doi: 10.15237/gida.GD14058 SOME QUALITY CHARACTERISTICS of FISH MEATBALLS MANUFACTURED with DIFFERENT VEGETABLE-BASED FLOURS Osman Kılınççeker* Department of Food Processing, Technical Sciences Vocational School, University of Ad›yaman, Ad›yaman, Turkey Gelifl tarihi / Received : 16.09.2014 Düzeltilerek Gelifl tarihi / Received in revised form :03.11.2014 Kabul tarihi / Accepted : 10.12.2014 Abstract In this study, effects of different plant-based flours and frozen storage on some properties of fish meatballs were evaluated. Some physical, chemical, and sensorial properties of raw and fried meatballs were determined. The lowest pH value was in raw sample with pepper seed flour, and the thiobarbituric acid values were low in sample with control, wheat, barley, oat, and pepper seed flours. Oat decreased moisture, whereas wheat, barley, and rye decreased more the oil content of fried meatballs. Wheat, rye, and seed flours increased a values of fried samples. Control, wheat, oat, and seed flours had high levels of b values. Thiobarbutiric acid and total volatile basic nitrogen values increased, whereas yield and moisture, appearance and odour scores of samples decreased during storage. However, they had acceptable levels. As the results, it was seen that wheat and pepper seed flours could be used in comparison with the other seed flours to enhance the quality of fish meatballs. Keywords: Fish meatball, vegetable-based flour, frozen storage, deep frying, quality BİTKİ KÖKENLİ FARKLI UNLARLA ÜRETİLEN BALIK KÖFTELERİN BAZI KALİTE ÖZELLİKLERİ Özet Bu çal›flmada, farkl› bitkisel unlar›n ve dondurarak depolaman›n bal›k köftelerde baz› kalite özellikleri üzerine etkileri araflt›r›lm›flt›r. Ham ve k›zart›lm›fl köftelerde çeflitli fiziksel, kimyasal ve duyusal nitelikler belirlenmifltir. Ham örneklerde en düflük pH, biber tohumu unu ile haz›rlananlarda saptanm›flt›r. Tiyobarbütirik asit say›s›, kontrol, bu¤day, arpa, yulaf ve biber tohumu unlar›n› içerenlerde daha düflük bulunmufltur. K›zart›lm›fl köftelerde, yulaf unu nem içeri¤ini, bu¤day, arpa ve çavdar unlar› ise ya¤ içeri¤ini önemli düzeyde azaltm›fllard›r. Bu¤day, çavdar ve biber tohumu unlar› k›zart›lm›fl örneklerin a de¤erlerini, kontrol, bu¤day, yulaf ve biber tohumu unlar› ise b de¤erlerini en çok art›ran unlar olmufllard›r. Depolama süresince ham örneklerde tiyobarbütirik asit ve uçucu azotlu madde de¤erleri artarken, k›zartma ile verim, nem, görünüfl ve koku de¤erlerinin azald›¤›, ancak genel olarak kabul edilebilir seviyelerde olduklar› gözlenmifltir. Sonuç olarak, bu¤day unu ve biber tohumu unlar›n›n bal›k köftelerin kalitesini art›rmada daha avantajl› olabilece¤i belirlenmifltir. Anahtar kelimeler: Bal›k köfte, bitkisel un, donmufl depolama, derin ya¤da k›zartma, kalite *Yazışmalardan sorumlu yazar / Corresponding author ; [email protected], ¥ (+90) 416 223 2128, (+90) 416 223 2128 61 O. Kılınççeker INTRODUCTION of functional components is important for food manufacturers. Physiochemical characteristics of The addition of different vegetable-based flours protein, starch, and dietary fibre and colour in food products is on the increase nowadays pigments can improve storage stability and frying due to their components and benefits to human characteristics after the frying of fish meatballs. health (1, 2). The flours are incorporated in the This study was designed to investigate the effects products especially for their functional and of wheat flour, barley flour, oat flour, rye flour, technological properties. The use of flours or their and pepper seed flours on quality characteristics components such as protein and polysaccharide of fish meatballs during storage. blends presents some advantages to food manufacturers (1-4). Various types of flours have been used in meat MATERIALS and METHODS and fish products to increase the physical, Materials chemical, and sensorial properties due to their In this study, barley flour (B), oat flour (O), and colour and water-binding and barrier against fat rye flour (R) were purchased from Smart Chemical absorption properties. Flours are used to reduce Co. (Izmir, Turkey). The red pepper seeds were the moisture loss and oil absorption of meatballs obtained from a paprika manufacturer, they were during frying (1-5). Protein denaturation and milled into flour (P). Carp ( Cyprinus carpio ), starch gelatinization also play an important role wheat flour (W), bread crumb and other ingredients in the structure of fried meatballs. They affect the were obtained from local markets in Ad›yaman. cooking yield and texture of meatballs (1, 4, 5, Corn oil was used as frying medium (Yudum, 7). Some studies emphasized that the different Yudum Co., Bal›kesir, Turkey). A mini fryer flours were found to be increase in cooking (Arzum, AR 246) that has a thermostatic heat yield, enhanced the colour, taste and texture control was used for carrying out deep frying properties of finally products (1-8). operations. Plant-based flours can increase the shelf life of Methods fish products because of their high protein, starch, and fibre contents. They can also increase Fresh fish were eviscerated, beheaded and washed the freeze-thaw stability of meatballs if added in with chilled water by hand. They were boiled for appropriate levels (6). Oxidation and hydrolysis 1 min in water and cooled to ambient temperature. of lipids and proteins in fish meat increase and Their skins and bones were removed and the promote some chemical changes, rancidity, and remainder part was minced using mincing microbiological load during storage. They affect machine. The mince was used for preparing the the sensorial properties of products negatively (6, meatball batter in accordance with the following 9-11). Functional properties of flour components equation that ensuring the rates of materials in can affect the structure of products, and they can fish meatball batter with pre-trials by panellists. decrease lipid oxidation and activity of enzymes Fish meat batter was consisted of 88.5% fish of products due to their water-binding ability. In mince, 9% flour, 1.5% salt, and 1% onion powder. addition, flours do not contain any anti-nutritional Then, each 20 g of batter was shaped roundly. or toxic factors. Thus, they contribute to meatball Finally, samples were packaged in polyethylene quality during storage, processing, and plates with stretch films and stored -18 °C for 90 consumption (6, 12, 13). days. Frozen samples were thawed at +4 °C, and There are many researches in the literature analysed for storage stability of raw samples and showing the effects of various flours on quality colour and sensory values of fried samples (6 min of meats and chicken meats. However, little at 170 °C). A fish meatball formulation with bread research has been done to increase quality and crumb addition was used for the control (C). shelf life by using flours in fish products. Fish Storage Stability Analyses of Raw Fish Meatballs meats have a soft structure, and they deteriorate Stability analyses were done at the end of the 0 th , quickly. Thus, decreasing these problems with 30 th , 60 th , and 90 th days. pH, thiobarbituric acid the use of various flours that have different rates (TBA), and total volatile basic nitrogen (TVB-N) 62 Some Quality Characteristics of Fish Meatballs... values of raw fish meatballs were evaluated. pH appearance, colour, odour, flavour, and texture values were determined by using a pH meter scores. Different values in the scale indicated the (Orion 3-Star, Thermo fisher Scientific, Waltham, following reactions: 1: extreme dislike, 2: very MA) as obtained by Ockerman (14). TBA values much dislike, 3: moderate dislike, 4: slight dislike, (mg of malondialdehyde/kg) were attained 5: neutral, 6: like slightly, 7: like moderately, 8: according to the distillation method as described like very much, 9: like extremely (19). by Tarladgis et al. (15). TVB-N values were Statistical Analysis determined according to Schormüller (16). The experimental design was completely a ran- Cooking Yield, Moisture and Fat Analyses of domized factorial model (5x4), containing five Fried Fish Meatballs levels of flours and four levels of storage days These analyses were performed during storage. with two replications for each treatment. The data Cooking yield was obtained as follows: were applied to analysis of variance (ANOVA), and the results were indicated as mean ± standard w x 100 Cooking yield (%) = 1 deviation (SD). Duncan’s multiple-range test was w0 applied on the data to determine differences and interactions using Statistical Analysis System where w 0 is the weight of fish meatball before Program, whereas the indipendent T-test was frying and w 1 is the weight after frying. Moisture contents of fried samples were determined by applied to evaluate effects of times on colour oven air method at 105±2 °C and fat contents values and sensory scores (SPSS, CHICAGO, IL, were determined by using soxhlet extraction USA). method (17). Instrumental Colour Analysis RESULTS and DISCUSSIONS The colour values of fish meatballs were measured In this study, the effects of flours on the pH by using a portable colorimeter (Minolta CR-400, (P<0.01) and TBA ( P<0.01) values were found to Osaka, Japan) after frying processes at the end of be significant, whereas the effects on TVB-N the 0 th and 90 th storage day. The instrument was values were not found to be significant ( P>0.05, standardised against a white standardisation Table 1). plate before each measurement. The colour was The lowest pH value was detected with P, maintained according to CIELAB systems as L whereas the TBA values with C, W, B, O, and P (lightness), a (redness) and b (yellowness) values, were lower than those with R. These differences as described by Dogan (18). Four meatballs were might be due to the antioxidant materials and used for the analysis of each treatment.
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